Ingredients
- 4 — 5 lbs. pork butt (bone-in or boneless)
- 1 pkg. taco seasoning
- 1 envelope sazón adobo seasoning (Goya brand or similar)
- 10 — 12 of your favorite rolls for sandwiches
Preparation
Step 1
Smoked Mexican Pulled Pork Sandwiches with Cabbage
This recipe was prepared in the Masterbuilt Smokehouse 4-rack Digital Electric Smoker (K6268).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
Ingredients:
4 — 5 lbs. pork butt (bone-in or boneless)
1 pkg. taco seasoning
1 envelope sazón adobo seasoning (Goya brand or similar)
10 — 12 of your favorite rolls for sandwiches
Directions:
Using gloves, rub the taco seasoning and adobo liberally on the pork butt. Preheat your smoker to 250°F, and prepare with wood chips. Smoke pork butt for 4 — 5 hours until tender. Remove pork butt, allow to rest for 10 — 15 minutes, and shred into a bowl with two forks. Place desired amount on bottom half of roll and top with cabbage and pepper slaw.
Cabbage & Pepper Slaw
Ingredients:
3 cups shredded green cabbage
1 cup shredded red cabbage
1 red pepper, seeded and thinly sliced
1 poblano pepper, seeded and thinly sliced
1/2 cup corn kernels
1/4 cup coarsely chopped cilantro
1/4 cup mayo
1 Tbsp. fresh lime juice
2 Tbsp. cider vinegar
1 tsp. honey
1/4 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. pepper
Directions:
Combine cabbage, peppers, corn, and cilantro in large bowl. In a small bowl, whisk together mayo, lime juice, vinegar, honey, chili powder, cumin, salt, and pepper. Add the dressing to the cabbage mixture and toss to coat. Serve on top of smoked pulled pork on a sandwich